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Frosted Lucky Charms Sugar Cookies

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Thick, chewy, and DELICIOUS! These bakery-style Lucky Charms Sugar Cookies are made with a few secret ingredients and generously frosted with a sweet vanilla marshmallow buttercream. It’s just like having a bowl of the classic cereal, but in cookie-form!

frosted lucky charms cookies on parchment paper with cereal and flowers around.

What Makes These Cookies The BEST?

When developing this recipe, we wanted the cookie to be reminiscent of a lofthouse cookie – you know, like the ones we all used to beg our parents to buy at the store? That thick, soft, chewy, sweet cookie just seemed like the perfect texture to go alongside such a classic cereal!

But we also wanted them to be more bakery-style in terms of quality, so great taste with a dash of nostalgia. During testing, we found a few key ingredients that really contributed to the perfect high-quality lofthouse-style sugar cookie we were aiming for.

half of frosted lucky charms cookie propped up against another cookie with more cookies, flowers, cereal pieces, and bowl of cereal around.
overhead close up of frosted lucky charms cookies on parchment paper with bowl of cereal and cereal pieces around.

The Key Ingredients

During development and testing of this recipe, there were a few ingredients that significantly made these cookies SO much better in texture and flavor.

  • Cornstarch – Cornstarch is the secret to an ultra-soft, melt-in-your-mouth cookie. It works by hindering the development of excess gluten resulting in a less tough or chewy cookie.
  • High Quality Vanilla – While vanilla’s primary role is to add flavor, using high-quality vanilla extract (as opposed to imitation vanilla) provides a richer and more complex flavor profile. This helps to balance the sweetness and enhance the other ingredients. 
  • Ground Oat Cereal – It adds a mild, nutty oat flavor and provides a slight chew and subtle crunchiness that complement the softness of the cookie.

What Else Do I Need?

Now that we have the specialty stuff out of the way, you’re gonna need some pantry staples! Flour, butter, eggs, etc. Here’s the rest of the ingredients to make these delicious cookies:

  • All Purpose Flour –  Using plain all purpose flour is the way to go here. The protein content gives the dough the structure it needs.
  • Baking Soda – Contributing to the rise and structure, baking soda also helps these cookies spread.
  • Salted Butter – Contributing to a moist and tender texture, it also adds a rich, buttery flavor. The salt in the butter tempers some of the sweetness in the cookie.
  • Granulated Sugar – In addition to sweetening the cookies, granulated sugar contributes to tenderness and a slightly crisp edge when the cookies bake. Sugar also draws moisture out of other ingredients, which helps the cookies spread and develop a chewy texture.
  • Egg and Egg Yolk – Egg is a binder that holds all the ingredients together when baked. The extra yolk adds richness and tenderness.

These ingredients are crucial for that bakery-style cookie taste. But, that’s not the only thing that makes a bakery cookie so good! The SIZE of bakery cookies is also what makes them soooo delicious. These cookies are a whopping 2.5 ounces worth of dough and about the size of my head!

ingredients for cookies with text overlay.

⊹ Tip For Success! ⊹

Remember to set your butter and eggs out ahead of time to allow them to come to room temperature before mixing. This will make the ingredients mix MUCH better than if you used cold ingredients.

How To Make These Lucky Charms Sugar Cookies

Like our M&M Sugar Cookies, we are going to cream the butter and sugar. Then, add the egg + yolk and vanilla. I like to use a hand mixer and beat this mixture until it’s light and fluffy, as this provides a delicious texture to the cookies! Next, just mix in the flour, cereal, baking soda, and corn starch.

No Chilling Required!

One of my favorite things about these cookies (other than the flavor, of course!) is that we don’t need to chill the cookie dough. Yep. We just scoop’n’bake around here. Though, unlike many of our other cookie recipes, I wanted these cookies to be BIG! I mean, I couldn’t call them a bakery-style cookie if they were giant, amirite? So, with a large cookie scoop, you’re gonna need a heaping scoop. If you have a scale, the cookies will weigh 2.5 oz.

It’s Time To Bake

Place each heaping cookie dough ball onto your prepared pans and lightly press them down. Then, bake! For the ultimate chewy middle and crunchy exterior, we found during testing that 15 minutes at 350℉ worked every time.

A Cheater’s Italian Buttercream

While it’s not technically an Italian buttercream, it is a MUCH easier version of one thanks to the addition of marshmallow fluff. Go ahead and start gathering your ingredients while the cookies cool.

  • Salted Butter – Provides the rich, creamy base and smooth texture for the frosting. Like with the cookie dough, the salt balances the overall sweetness.
  • Powdered Sugar – The primary sweetener for the frosting, and it gives it its structure.
  • Marshmallow Fluff – This is the key to “cheater’s” Italian buttercream. It replaces the cooked egg white meringue in a traditional Italian buttercream, adding sweetness, a marshmallowy flavor, and contributing to a fluffy, airy texture.
  • Heavy Cream – It adds richness and smooths out the texture of the frosting.
  • Vanilla Extract – Enhances the overall flavor profile, offering a touch of depth and complexity.
  • Lucky Charms Cereal – In addition to decorating the cookies, it adds a bit of crunch which is a nice contrast to the soft and chewy cookie.
ingredients for buttercream with text overlay.

So, how do we make it? Well, just like regular buttercream! Cream the butter and powdered sugar. Add the marshmallow fluff and beat until it’s super light and fluffy. Mix in the cream and vanilla…and your done!

marshmallow buttercream in stand mixer.

It’s Time To Decorate!

Pipe a swirl of frosting onto each cookie and then use a small offset spatula to smooth it out. Sprinkle with some cereal, and the cookies are ready to eat!

Recipe FAQ’s

Of course! Follow the recipe through step 8 and place portioned cookie dough on a lined sheet pan. Place in the freezer and freeze until solid. Once solid, place in a freezer-safe zip-top bag.

If you would like to keep these cookies from spreading as much, you can refrigerate the dough for 30 minutes – 1 hour before baking, and make sure you line your pan with parchment paper or a silicone sheet. (Spraying the pan with cooking spray or oiling the pan will cause the cookies to spread.) It’s best to portion the dough beforehand and then refrigerate.

If the cookies are dry and/or crumbly, either they were over-baked or the flour was over-measured.

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three stacked frosted lucky charms cookies on parchment paper with more cookies around.

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When you make these Frosted Lucky Charms Sugar Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

frosted lucky charms cookies on parchment paper with cereal and flowers around.
5 from 1 vote

Frosted Lucky Charms Sugar Cookies

Transform your favorite childhood cereal into a delicious treat with these Frosted Lucky Charms Sugar Cookies. The perfect treat for a quick dessert this St. Patrick's Day that both kids and adults will LOVE!
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 13 cookies



  • 2 cups all purpose flour*
  • 2.5 oz ground lucky charms oat pieces
  • teaspoon baking soda
  • 1 Tablespoon corn starch
  • 1 cup salted butter, room temperature
  • 1⅛ cups granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • teaspoons vanilla extract


  • ½ cup salted butter, room temperature
  • cups powdered sugar, sifted
  • 1 cup marshmallow fluff
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Additional cereal, for decorating



  • Heat oven to 350℉.
  • Line 3 sheet pans with parchment paper. Set aside.
  • In a medium bowl, whisk flour, cereal, baking soda, and cornstarch together.
  • Combine butter and sugar in a large bowl.
  • With an electric mixer, beat until creamy, about 1-2 minutes.
  • Add egg, egg yolk, and vanilla.
  • Beat until light and fluffy, about 2-3 minutes.
  • Stir in flour mixture.
  • Divide the dough into 2½ ounce portions. (a heaping 3 Tablespoons scoop)
  • Roll into balls.
  • Place on prepared pans.
  • Press down about ½ way.
  • Bake for 15 minutes, or until the edges are just starting to brown.


  • Combine butter and powdered sugar in a medium bowl.
  • Beat with an electric mixer until creamy, about 1-2 minutes.
  • Add marshmallow fluff.
  • Beat until light and fluffy, about 1-2 minutes.
  • Mix in cream and vanilla.


  • Pipe and spread frosting on cooled cookies.
  • Decorate with cereal.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Room temperature is about 70℉.
  • Use an oven thermometer to ensure accurate cooking temperatures.
  • To substitute unsalted butter for the salted in the cookies, add 1/3 teaspoon salt.
  • To substitute unsalted butter for the salted in the frosting, add 1/8 teaspoon salt.


Serving: 1cookie | Calories: 459kcal | Carbohydrates: 59g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 268mg | Potassium: 52mg | Fiber: 1g | Sugar: 39g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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